Piccalilli Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Piccalilli can also be mixed with mayonnaise for a sauce resembling Tartar sauce, suitable for fried fish.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium202 mg
Potassium3.4 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline0.6 mg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 180. The excerpt below is the record exactly as published.
a brimming tablespoonful of pickle out of the jar, and cut up the larger pieces of pickle rather small. Next add an equal quantity of good rich, brown gravy
Cook this with the app: pantry check, scaling, and the assistant.